Creamy Roasted Asparagus Soup

Step 1
Preheat oven to 425. On a large baking sheet, toss together the asparagus, potatoes, onion, garlic cloves, and lemon zest with the olive oil and salt and pepper to taste. Roast until the potatoes are tender and everything is starting to develop a little color, about 15-20 minutes, tossing halfway through.

Step 2
Once out of the oven, remove the peels from the garlic cloves and discard them, careful not to burn yourself.

Step 3
While the sheet of veggies is still hot, place half of it into a blender with 2 cups of chicken stock and blend until smooth.

Step 4
Pour into a large pot and repeat with the remaining half of the veggies and chicken stock.

Step 5
Heat your pot over medium heat and add the heavy cream and Parmigiano-Reggiano. Stir until the cheese has melted and the soup is heated through.

Step 6
Pour into bowls and top with a generous amount of lightly crushed Stacy’s Cheese Petites.